Mini Cheesecakes
with Cranberry Swirl
THE RECIPE
INGREDIENTS:
- For coulis:
- 4oz Cranberries
- 1/4 cup Sugar
- For sparkling topping:
- 2oz Cranberries
- 1/2 cup Sugar
- For cakes:
- 2 tbsp Butter
- 3/4 cups Graham cracker crumbs
- 16 oz Cream cheese
- 3/4 cups Sugar
- 1/8 tsp Salt
- 1 tsp Vanilla extract
- Provided:
- Cupcake cups (12)
- Toothpicks
- From your pantry:
- 2 Eggs
ABOUT RECIPE:
These New York style cheesecakes get a cranberry swirl and graham cracker crust, and can be both baked and served in our oven-safe paper cups.
DID YOU KNOW?
There’s no official consensus of what makes New York style cheesecake, though most recipes skip the sour cream and are cooked without a water bath. For us, New York style cheesecake means one that’s simple, dense, and rich!
BAKING ADVICE:
No need for a baking pan for this one! Our decorative paper cups are oven- and freezer- safe. Biodegradable and eco-friendly, they’re great for gifts and parties.
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. It will take a bit more time, but by using a whisk you’ll get a nice arm workout!
YOUR RED VELVET KIT
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 2 eggs from your refrigerator. Set out cream cheese to come to room temperature. In a small saucepan, add the cranberries (for coulis) and the sugar (for coulis). Add 1 cup of water, and bring to a boil (this will take less than 2 minutes). Turn heat down to low and simmer for 5 to 7 minutes, stirring with a heat-proof spatula, then remove from stove.
STEP 2
Over a small bowl, strain the mixture through a fine-mesh sieve. Push as much coulis through the sieve as you can, discard (or snack on) any large chunks, and set the coulis aside to cool.
STEP 3
In a small heat-proof bowl, melt butter in microwave (about 15 seconds). Add the graham cracker crumbs and stir until coated. Divide evenly between baking cups and pack down to create a solid base layer (pro tip: use your fingers to press the crumbs to the edge of the liners). Preheat oven to 325°F.
STEP 4
In a large bowl, using an electric mixer, beat the cream cheese, sugar (for cake), salt, vanilla, and eggs until completely smooth. Do not overmix the batter or you will incorporate too much air! Spoon cream cheese mixture into each cupcake liner on top of the graham cracker base.
STEP 5
Using a small spoon, dot a few drops of cranberry coulis over each cheesecake. Use the toothpick to swirl the coulis to create a marbled effect (we recommend creating 1 or 2 figure 8’s; less is more!). Place the cheesecakes on a baking sheet and bake until the filling is set, about 22 to 24 minutes. Rotate sheet 180 degrees after 11 minutes, so cakes cook evenly. Transfer to a wire rack and cool to room temperature. Refrigerate for at least 4 hours before serving.
STEP 6
Make sparkling cranberries. Place sugar (for syrup) in a medium pot with 1 cup of water over low heat until sugar dissolves. Remove from heat and let cool until luke warm. Add cranberries (for sparkling) to luke warm syrup water and let sit for 5 minutes. Using a slotted spoon, remove cranberries from syrup and transfer to sugar (for sparkling). Toss well to coat then spread out evenly on nonstick paper. Set aside to dry for 1 hour. Serve in paper baking cups or peel back disposable liners. Enjoy!
